Sauce:
2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
Pork:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin
For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes.
Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste. Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
This is from Food TV Every Day Italian.
Salsa with Roasted Vegetables
4 beef eater tomatoes
1 large sweet onion
Cajun Jambalaya
12 medium shrimp, peeled, deveined and chopped
4 oz. chicken diced
1 Tablespoon of Creole seasoning
2 Tablespoons olive oil
1/4 c chopped onion
1/4 c. chopped green bell pepper
1/4 c. chopped celery
2 Tablespoons chopped garlic
1/2 c chopped tomatoes
3 bay leaves
1 tsp Worchestershire sauce
1 tsp hot sauce
3/4 cups rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worchestershire and hot sauce. Stir in rice and slowly and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. cook until meat is done, about 10 minutes more. Season to taste with salt, peppper and Creole seasoning. Yield: 4 servings.
1 jalapeno pepper cored/seedless
4 cloves garlic, peeled whole
sea salt
lime juice
cilantro, shopped
Put tomatoes, onion, green pepper, jalapeno, and garlic cloves on a cookie sheet and broil them in the oven until the vegetables are roasted and blackened. In a food processor or blender, place the garlic and sea salt and blend till smooth, add the remaining ingredients and do a rough blend with them. Add in a tablespoon of lime juice and a Tablespoon of chopped cilantro.
For a green version use 8- 10 tomatios instead of red tomatoes.
